Blackrock Recipes & kitchen supply
Sign in Cart 0

No. 0448 American Free recipe

Watermelon Ice Pops with Chocolate Seeds

Pure blended watermelon, a splash of lime and a touch of honey freeze into rosy pops that taste like the heart of a ripe melon. Tiny chocolate bits scattered over the top mimic seeds and add a playful bittersweet crunch. Kids love them, and grown-ups sneak a second one.

4.8 from 712 cooks

Pink watermelon ice pops sprinkled with chocolate bits on a gray surface with mint
Photo: Anton Uniqueton on Pexels
Prep
15 min
Cook
No cook
Total
15 min
Serves
8
Level
Easy
Jump to method

Method 6 steps

  1. Blend the watermelon, lime juice, honey and salt until completely smooth, about 30 seconds.

  2. Strain through a fine sieve to remove foam and pulp for a clearer, more even color.

  3. Pour into oval pop molds, leaving 1/4 inch at the top, and freeze for 1 hour until slushy, then insert sticks.

  4. Freeze at least 5 more hours until solid.

  5. Unmold by dipping briefly in warm water, lay the pops on a chilled tray and immediately press chocolate chips and cocoa nibs onto the frosty surface so they stick.

  6. Return to the freezer for 10 minutes to set the chocolate, then serve with mint leaves.

Tap a step to mark it done.

From the Cool Desserts & Sweets kitchen

Around the pass

Three small bowls of strawberry, vanilla and chocolate ice cream on a mint green surface
01 Three small bowls of strawberry, vanilla and chocolate ice cream on a mint green surface
Close view of golden shredded pastry nests filled with chopped pistachios
02 Close view of golden shredded pastry nests filled with chopped pistachios
Frosty frozen blueberries and red berry pieces resting on a creamy white base
03 Frosty frozen blueberries and red berry pieces resting on a creamy white base

Cook next

More from Cool Desserts & Sweets

The whole kitchen